- 1 lb green beans, trimmed
- 2 hickory smoked bacon slices, cut into ¼ in thick pieces
- 2-3 shallots quartered
- ½ tbsp olive oil
- 1 tbsp red wine vinegar
- salt and ground pepper
- candied jalapenos (optional)
- field pea relish (optional)
Cook green beans in boiling salted water covered 3-4 min or until crisp tender, drain. Plunge beans into ice water to stop the cooking process, drain.
Cook bacon in a skillet until crisp. Remove with slotted spoon and drain on paper towels reserving 2 tbsp drippings in skillet.
Saute shallots in hot olive oil and reserve the drippings, stir in vinegar. Increase heat to medium high and add green beans. Saute until hot. Add salt and pepper to taste. Toss with bacon. Opt: serve with jalapenos.